1-2tbspGreen Mint Coriander ChutneySee recipe for chutney below
1-2tbspRed Tomato ChutneySee recipe for chutney below
Fewslicesbeetrootboiled
Fewslicestomato
50gramspaneer crumbled
1/2cupgreen peasfresh or frozen
1tbspoil
1/2tspblack mustard seeds
4-5curry leaves
1piecegingerthumb size
1/2tspturmeric powder
1pinchsea salt
For the Green Mint Coriander Chutney
1bunchcorianderleaves and stalks
1/2bunchmint leaves
1thumbsizeginger
1-2green chillies
1/2lemonjuiced
1pinchSea Saltas per taste
For the Red Tomato Chutney
4mediumtomatoeschopped
1mediumonionchopped
1tbspolive oil
1/2tspcumin seeds
1/4tspred chilli flakes
3-4clovesgarlicfinely minced
1tspsweet paprika
1tspbrown sugar
1/2tspsea salt
For the Strong Masala Chai
3/4cupwater
1/4cupmilkSee notes on milk and water ratio
1tbspblack tea
1knobginger, thumb sizefinely grated
1-2podscardamomseeds removed and smashed
1black clovesmashed
1/2tspgrated nutmeg
1tspsweetener of choiceOptional (brown sugar, honey)
Instructions
Make the Green Chutney
In a blender, blend all the green chutney ingredients. Season for salt as per taste
Make the Red Chutney
In a sauce pan over medium heat, sauté the chopped onions with oil and cumin seeds until the onions turn translucent.
Next add in the red chilli flakes and garlic cloves and sauté few more minutes
Then add in the chopped tomatoes, sweet paprika, brown sugar and salt. Keep stirring until the tomatoes are cooked through and become squishy. This should be about 10 min until it is fully cooked.
Let the chutney cool until you prep the sandwich next. Adjust the seasoning and ensure the chutney is adequately balanced in terms of salt, sugar and acid (from the tomatoes) .
Make the Bombay Toast
In a small fry pan heat in the oil . Then add in the black mustard seeds so they start to splutter.
Then add in the green chillies and curry leaves followed by the crumbled paneer, turmeric powder, grated ginger and salt in that order. Cook for a few minutes until the paneer is well coated in all the spices.
Next couple of steps is all about assembling the sandwich. To start with, butter both sides of the bread slices. Then smear the green chutney on the sides of the bread that will contain the fillings.
Add in a generous portion of the cooked paneer with slices of beetroot and tomato.
Place the sandwich in a traditional Bombay Toast press (if you have it) and cook on a low gas flame switching on to the other side every few minutes. Else use an electric sandwich maker. You can also use a cast iron griddle pan to toast both sides of the sandwich and apply pressure to it.
The sandwich is ready once it is brown and turns toasted as seen in the pics. Serve with the red tomato chutney and masala chai (recipe below)
Make the Masala Chai
In a deep sauce pan, bring the water to a boil.
Then add in the black tea leaves, grated ginger and all the spices. Boil for another 3-5 minutes
In the final step add in the milk and sweetener (if using) and bring the tea to a final boil. Strain in a cup using a tea strainer. Enjoy with the sandwich.
Notes
Masala Chai: If you prefer a lighter and more milky tea, you can switch the water to milk ratio as 1:1 i.e. equal parts milk and equal parts water.
Keyword bombay toast, bread recipe, club sandwich, masala chai, meatless